Whether it’s the best homemade cakes, succulent roast free-range chicken with seasonal vegetables or seared fillet of grey mullet with shrimp butter and broad bean risotto, we pride ourselves on cooking wonderfully tasty food that delights our customers.

Wherever possible we stick to a policy of sustainability. We use local British food, varying our recipes and ingredients according to the seasons, availability and natural circumstances.

We have worked with the Marine Conservation Society to put together a “Good Fish Guide” to help our chefs make informed decisions when planning their menus. For instance, cod stocks are desperately low because of over-fishing. So we select alternative first class fish such as hake, pollack, ling or whiting. These fish are full of flavour – and after being dipped in home-made beer batter before frying they make the most scrumptious fish and chips.